Scandinavian Scramble

We’ve got a delicious idea for your weekend brunch…

an egg dish we are calling Scandinavian Scramble. The combination of ingredients in these eggs have a decidedly Scandinavian flavor. These eggs are quick to make and yummy to eat. Pair them with hash brown potatoes, or sliced tomatoes, maybe some sweet ripe fruit, and some good (possibly gluten free) bread. And don’t forget some good strong coffee. Brunch is served 🙂

Scandinavian Scramble

4 eggs
2 -3 oz. cream cheese cut into chunks
1-2 slices onion (preferable red onion) chopped
4 oz. smoked salmon, torn into pieces (or left over grilled salmon)
1/2 teaspoon salt
pinch of pepper
1- 2 Tablespoons fresh dill weed ( if fresh is not available use 2 teaspoons of dried dill)
3-4 Tablespoons butter

Beat the eggs in a bowl with salt, pepper and 1/2 the dill. Melt the butter in a large frying pan over low heat. Add the onions and cook for about 2-3 minutes just to soften. Add the eggs and drop in the cream cheese and salmon.

Fold the eggs over and over again and continue to cook over a low heat. The slower you cook the eggs, the more tender they will be. Cooking them slowly also will give the cream cheese a chance to soften and melt into the eggs. Be careful not to overcook the eggs. They should be cooked, but still slightly soft. And don’t forget, they will continue to cook and firm up even after you remove them from the pan. Divide the eggs on to the plates and garnish with the other 1/2 of the dill. Now settle back and enjoy your weekend brunch…or maybe your weeknight supper.

Bon appetit!!!